CalArts Faculty, Ken Ehrlich, dishes Culinary Artistry

September 30, 2013Los Angeles Times

by Kate Linthicum

The time is ripe for New Mexican green chile

In New Mexico, you know autumn is coming when you smell the chile roasting.

The bitter aroma rises from street corners and grocery store parking lots, where spicy green peppers plucked during the September harvest are blistered to perfection in cages cranked over an open flame.

We buy them by the sack and put them in or on nearly everything we eat: burritos and tamales, of course, but also hamburgers, pizzas, pastas and pies. Read more[1].